Creamy, buttery and floral, this special Taiwanese oolong lives up to its name. Despite the "milk," there is no milk or dairy in this all-natural tea.

History & Heritage

Taiwan, once known to the West as Formosa, became famous for oolong in the 19th century. Tea plants and know-how came across the strait from Fujian, and in the 1860s the British merchant John Dodd began financing local farmers and processing their tea. In 1869 he shipped Taiwanese tea directly to the United States, and "Formosa Oolong" soon became a sought-after name. Milk Oolong is made from a relatively new tea cultivar developed in Taiwan in the 1980s. Known as Jin Xuan, it was bred at Taiwan's tea research station by Wu Zhenduo and officially released in 1981. Its naturally creamy character quickly made it one of the island's most popular teas.

Interesting Facts

• The production method is similar to other greener Taiwanese oolongs such as Tung Ting and Ali Shan: the leaves are semi-oxidized, lightly roasted and tightly rolled.

• It is produced in small batches and grown in the high mountains of Taiwan.

Tasting Notes & Pairings

The taste is naturally creamy and buttery, with light notes of orchid and toasty nuts, and an incredibly smooth mouthfeel. Like other oolongs, Milk Oolong can be infused multiple times. A must-try for oolong lovers who prefer a light-bodied, greener style. Pair it with butter cookies, pastries, or fresh fruit.

Brewing tips (general guideline): use 1–2 teaspoons (about 3 g) per 8 oz of water at 185–205°F, steeped 3–5 minutes. The same leaves can be infused several times, with each cup revealing new notes. Adjust to taste.

Like every tea at Beantown Tea & Spices, Milk Oolong is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our Oolong Tea collection, or pair it with our tea accessories.